Pea and Basil Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| This is a clean, basic approach to soup that showcases the vegetable. You can make this with nearly anything – including peas and basil, zucchini, carrots and ginger. In this case, broccoli is made a bit more dynamic with a handful of peppery arugula. When you’re detoxing and drinking lots of juices and smoothies, it’s a nice change to have something warm. This recipe makes enough soup for at least two portions, but it’s easier to make it once and eat it twice. SERVES: 2 TIME: 15 minutes | |
| 1 tablespoon | olive oil |
| 1 clove | garlic, thinly sliced |
| 1/2 | yellow onion, roughly diced |
| 10 ounce | peas, frozen, (about 2/3 pound) |
| 2 1/2 cups | water |
| 1/4 teaspoon | coarse salt |
| 1/4 teaspoon | freshly ground black pepper |
| 3/4 cup | basil, (watercress would be good, too) |
| 1/2 | lemon |
Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off). Serve the soup with a bit of fresh lemon.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database